I love the bright pop of peppermint against rich chocolate — these Chocolate Peppermint Bark Cookies give you that wintery crunch in every bite. They blend a soft chocolate cookie base with shards of peppermint bark and a glossy chocolate drizzle for texture and flavor contrast. I’ve made them for holiday platters and weeknight baking, and they’re always the first to disappear; you’ll find my tested tips sprinkled through the article to help you reproduce that success at home. For another home cook’s version while you read, see this recipe.
Why Make This Recipe
- Big holiday flavor with minimal fuss — peppermint and chocolate taste festive without complicated techniques.
- Textural contrast — a soft, chewy cookie base plus crunchy peppermint pieces adds interest in every bite.
- Easy to scale for cookie swaps, bake sales, or a family dessert tray.
- Convenient make-ahead and freezer-friendly — you can bake or freeze dough ahead.
- Personal note: I love this recipe because the peppermint bark garnish turns an ordinary cookie into a showstopper with almost no extra effort. See how simple peppermint bark comes together at this peppermint bark guide.
Recipe Overview
- Prep time: 15 minutes (plus optional 30 minutes chill)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: about 40–55 minutes including chilling and cooling
- Servings: about 24 standard cookies (1.5-inch scoops)
- Difficulty: Easy
- Method: Creaming method for cookie dough, portion with a scoop, bake on parchment-lined baking sheets, finish with chopped peppermint bark and melted chocolate.
My Experience Making This Recipe
I tested this cookie a few times to balance chewiness and structure so the peppermint pieces wouldn’t make the cookies fall apart. Chilling the dough for 30 minutes improved shape and texture noticeably, and using both chopped bark and a thin chocolate drizzle gave the best look and bite.
How to Make Chocolate Peppermint Bark Cookies
Start by creaming room-temperature butter and sugar, then add an egg and vanilla for structure and flavor. Fold in cocoa, flour, baking soda, and a pinch of salt until just combined so the cookies stay tender. Scoop dough onto a lined sheet, bake at 350°F (175°C) for 10–12 minutes, then immediately press chopped peppermint bark into the warm tops and drizzle with melted chocolate once cooled.
Expert Tips for Success
- Chill the dough 30 minutes if your kitchen is warm; chilled dough spreads less and yields thicker cookies. For best results, chill in a covered bowl or plastic-wrapped disk. See techniques used in other chocolate-peppermint bakes like peppermint blossom cookies.
- Use room-temperature butter and a moderately room-temperature egg (not cold) so the dough emulsifies properly when creaming. This gives you a consistent texture.
- Choose high-quality semisweet or dark chocolate (60% cacao or higher) for melting; it sets glossy and pairs nicely with peppermint. If using store-bought peppermint bark, chop it into small, even pieces for uniform distribution.
- Measure flour by spooning into the cup and leveling with a knife or use a scale (1 cup all-purpose ≈ 120 g) to avoid dense cookies.
- Bake on a light-colored sheet pan lined with parchment or a silicone mat; dark pans can over-brown bottoms. For even baking, rotate the pan halfway through.
How to Serve Chocolate Peppermint Bark Cookies
- Plate them on a festive tray layered with parchment and garnish with extra crushed candy cane for presentation. You can pair them with warm drinks like hot chocolate or coffee.
- Pack a few in small cellophane bags tied with ribbon as holiday gifts or party favors.
- Arrange with other cookie varieties for a cookie swap — contrast textures with buttery shortbread or nutty biscotti like pairing inspiration here: banana chocolate chip cookies.
- For a dessert plate, serve one cookie warm topped with a scoop of vanilla ice cream and a drizzle of hot fudge.
Storage and Reheating Guide
- Room temperature: Store in an airtight container layered with parchment for up to 3 days. Keep away from heat to avoid melting the bark.
- Refrigeration: Cookies will keep 7–10 days in an airtight container; bring to room temperature before serving to restore chewiness.
- Freezing: Freeze baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
- Freezing dough: Portion dough into balls on a sheet, freeze until firm, then store in a bag up to 3 months; no need to thaw — add an extra minute to bake time.
- Reheating: Warm cookies for 7–10 seconds in the microwave on low power or 3–5 minutes at 325°F (160°C) in the oven to revive soft texture without melting toppings.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum if the blend lacks it; chill dough a bit longer to help structure.
- Dairy-free: Swap butter for a solid vegetable-based vegan butter and use dairy-free chocolate chips; expect slightly different spread and flavor.
- Peppermint-intense: Add 1/4 teaspoon peppermint extract to the dough (reduce vanilla by a little) and finish with extra crushed candy canes.
- Double chocolate: Fold in 1/2 cup dark chocolate chunks to the dough for pockets of melted chocolate inside the cookie as well as the bark on top.
Nutritional Highlights
- These are an indulgent treat: they’re high in sugar and fat, so enjoy in moderation and plan portions (1 cookie is a reasonable serving).
- A small boost of cocoa in the dough provides antioxidants from dark chocolate; choose higher-cacao chocolate for more flavonoids.
- Allergen information: contains wheat (gluten), dairy, and eggs; chocolate may contain soy or traces of tree nuts depending on brand — check labels carefully.
Troubleshooting Common Issues
- Cookies spread too thin: Chill dough, reduce oven temperature by 10–15°F, or add 1–2 tablespoons more flour if dough feels very soft.
- Cookies are dry or crumbly: Don’t overbake; remove them when edges are set and centers look slightly underbaked. Also avoid too much flour from packing measuring cups.
- Toppings sliding off: Press chopped peppermint bark into the cookies while still warm so the pieces adhere; for the melted chocolate drizzle, set it on slightly cooled cookies so it firms without sliding.
Frequently Asked Questions
Q: Can I make the dough ahead and bake later?
A: Yes. Portion the dough into balls and freeze them on a sheet for an hour, then transfer to a freezer bag for up to 3 months. Bake from frozen adding 1–2 minutes to the bake time; chilling first also helps control spread.
Q: How do I prevent the peppermint from making the cookies soggy?
A: Use firm, fully dried peppermint bark or crushed candy canes. Press the peppermint into the warm cookie surface right out of the oven so it adheres without introducing moisture.
Q: What’s the best chocolate to use for melting and drizzling?
A: Use couverture or high-quality chocolate with at least 60% cacao for flavor and sheen. If you need a glossy finish, temper the chocolate or add a small amount of neutral oil (1 teaspoon per 4 ounces) to melted chocolate.
Q: Can I make these nut-free for school treats?
A: Absolutely. Use nut-free chocolate and verify that your peppermint bark and other ingredients are manufactured in nut-free facilities if you need to avoid cross-contact. Always label your treats if allergens are a concern.
Conclusion
If you want another tested inspiration for peppermint bark–forward cookies, check out this detailed take on Peppermint Bark Cookies – Sugar Spun Run.
Chocolate Peppermint Bark Cookies
- Total Time: 55 minutes
- Yield: 24 standard cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate cookies packed with peppermint bark and topped with a glossy chocolate drizzle, perfect for holiday baking.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup peppermint bark, chopped
- ½ cup semisweet chocolate, melted (for drizzling)
Instructions
- Cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop dough using a cookie scoop and place on lined baking sheets.
- Bake at 350°F (175°C) for 10-12 minutes.
- Immediately press chopped peppermint bark into the tops of warm cookies.
- Once cooled, drizzle with melted chocolate.
Notes
Chilling the dough for 30 minutes helps with cookie structure. Use high-quality chocolate for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg